Cheeseburger Bombs
If you love all the flavors of a classic cheeseburger with all the fixings, you will absolutely LOVE these Cheeseburger Bombs. Made with crescent dough, these are made in a muffin tin and feature ground beef, and classic burger toppings.
Servings: 8
Calories: 259cal
Cost: $5
Equipment
- Muffin Tin
Ingredients
- 1 tube crescent rolls extra large size
- 1/2 lb. 80/20 ground beef seasoned, cooked, and drained.
- 4 ounces cheddar cubed
- 8 pickle chips
- 2 tbsps. minced onion
- 2 tbsps. ketchup
- 2 tbsps. mustard
- 1 tbsp. sesame seeds
Instructions
- Cook hamburger meat with seasonings. We used salt and pepper. Make sure to drain any excess grease, and set aside.
- Preheat oven to 350 degrees Fahrenheit.
- Prep all the toppings so they are ready to evenly distribute.
- Unwrap the crescent roll tube and separate the triangles.
- Fill each with an even amount of meat, cheese, onion, pickle, and condiments.
- Fold over the triangle to seal the top. It is okay if there are open spots because the dough will rise and fill them up.
- Sprinkle each with sesame seeds.
- Bake for 15-17 minutes. Cheeseburger Bombs will be a deep golden brown color and will feel firm and not doughy when done.
Video
Notes
Nutritional values may vary and are meant to be a guide.
How to Freeze
To freeze, allow bombs to fully bake and cool. Once they are cooled, add them to an airtight freezer bag or vacuum sealer and remove any excess air. Write the date you made them on the bag and a best buy date that is up to 30 days out.
How to Reheat
To reheat, allow bombs to thaw and place them in a toaster oven to crisp them up and reheat them throughout. The times may vary so keep an eye out on them. Of course, you could also microwave them but they might be a little soggy.
Nutrition
Serving: 1g | Calories: 259cal | Carbohydrates: 16g | Protein: 10g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 468mg | Potassium: 159mg | Fiber: 1g | Sugar: 4g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 1mg